Executive Sous Chef

Grand View Lodge; Nisswa (MN); On-site; USD 75,000 - 90,000; Full time

Job summary

Grand View Lodge in Nisswa, MN, seeks an Executive Sous Chef to oversee culinary operations across 11 distinct outlets, from casual pub fare to elevated dining. This working chef role carries leadership weight, setting standards, developing talent, and shaping hospitality-driven dining at Minnesota's iconic resort.

You will lead across formats, drive food cost and labor within budget, and mentor teams toward excellence in a high-volume, multi-outlet environment.

Qualifications

• 3-5 years of culinary management experience, ideally in a multi-outlet resort, hotel, or 4- to 5-diamond environment.
• Ability to lead across formats from high-volume pub kitchens to fine dining experiences.
• Proven track record developing kitchen teams and maintaining standards.

Responsibilities

• Lead culinary operations across all 11 resort outlets, coordinating kitchens and maintaining consistency.
• Hire, coach, and develop sous chefs and line cooks; conduct evaluations and foster craft.
• Train staff on cooking techniques, portion control, nutrient retention, and new menu items.
• Own food cost: manage ordering, inventories, waste reduction, and labor within budget.
• Enforce sanitation, food safety, labeling, and equipment standards across kitchens.
• Oversee receiving and storage in line with purchasing guidelines.
• Build and manage schedules for all kitchen staff to balance coverage and efficiency.
• Inspect associate dining area daily for quality and sanitation.
• Serve as a steady leader across outlet concepts from pub shifts to banquets.

Skills

Culinary management

Leadership

Financial acumen

Staff training

Operations oversight

Education

Culinary degree (preferred)

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Executive Sous Chef

Full Time Cook I Grand View Lodge, Nisswa, MN, US

29 days ago Requisition ID: 3266

Salary Range: $75,000.00 To $90,000.00 Annually

Position Overview:

Grand View Lodge is looking for a seasoned culinary leader to join us as Executive Sous Chef. Working alongside the Executive Chef, you'll oversee culinary operations across 11 distinct outlets, from laid-back pub fare to elevated dining experiences, each with its own character, service style, and seasonal rhythm. This is a working chef role with real leadership weight: you'll set standards, develop talent, and help shape what hospitality-driven dining looks like at one of Minnesota's most beloved resorts. For the right person, this role is the direct path to Executive Chef.

About Grand View Lodge & Cote Hospitality:

For over 100 years, Cote Hospitality has crafted transformative guest experiences across world-class resorts and camps. At Grand View Lodge, that means exceptional dining alongside golf, spa, and event offerings, all grounded in our CoteCares culture of belonging, respect, and shared purpose.

Duties & Responsibilities:

• Lead culinary operations across all 11 resort outlets, coordinating kitchens, maintaining consistency, and ensuring every guest experience reflects our standards.
• Hire, coach, and develop sous chefs and line cooks; conduct performance evaluations and build a culture of craft and continuous improvement.
• Train staff on proper cooking techniques, portion control, nutrient retention, and new menu items and specials.
• Own food cost: manage product ordering, conduct monthly inventories, minimize waste, and keep labor within budget.
• Enforce rigorous sanitation, food safety, labeling, and equipment standards across all kitchens, seasonal and year-round.
• Oversee receiving and storage of product, ensuring compliance with purchasing guidelines.
• Build and manage schedules across all kitchen staff, balancing coverage and labor efficiency.
• Inspect the associate dining area daily for food quality and sanitation.
• Serve as a steady, present leader across outlet concepts, from a busy pub shift to a plated banquet.

What you bring:

• 3-5 years of culinary management experience, ideally in a multi-outlet resort, hotel, or 4- to 5-diamond environment.
• The range to lead across formats, you're as comfortable directing a high-volume pub kitchen as you are executing a fine dining tasting menu.
• A proven track record developing kitchen teams and holding standards without losing people.
• Strong financial acumen: food cost, labor management, and budget adherence are second nature to you.
• Composure under pressure, sharp organizational skills, and a solutions-first mindset.
• A culinary degree or certification is a strong plus.
• A valid driver's license with a clean driving record (required for insurance purposes).

You’ll be part of a team that genuinely invests in its people. CoteCares isn't a tagline, it's how we show up for each other every day. You'll have room to grow, a diverse and exciting culinary program to lead, and the chance to put your stamp on one of the Midwest's most iconic resort destinations.